Cook Time: 2 hrs | Prep Time: 40 mins | Serves: A lot
A big thanks to my Grandma for teaching me this spectacular recipe! Growing up, my Granny made this all the time! Since then, it has become my comfort food! I love eating this with French toast or any bread works! I have tried adding garlic chilli oil in it and it was divine! I suggest you add it too on every serving. Do it and you can thank me later. Have a blessed day, friends. Enjoy!
4 cups all-purpose flour
2 tablespoon baking powder
1 teaspoon salt
6 tablespoon butter flavour shortening
1 1/2 cups buttermilk
1 chicken–about med size
4 boiled Eggs
3 teaspoon black pepper
Step 1: In a large pot with boiling water, add in the whole chicken. Cook until the meat falls apart.
Step 2: Keep the chicken stock boiling and debone the chicken.
Step 3: In a large mixing bowl, add in 3 ½ cups of flour, baking powder, and salt. Whisk until well mixed.
Step 4: Create a small hole in the middle of the flour mixture and 1 cup buttermilk and 5 T Crisco. Mix using your hands until it forms in a ball. Add more buttermilk and Crisco if needed.
Step 5: Sprinkle flour on a flat surface. Place a handful of the batter and roll until thin.
Step 6: Slice the dough into small squares and drop them into the boiling stock. Stir and sprinkle pepper.
Step 7: Add in the deboned chicken and reduce the heat to low. Allow the mixture to simmer.
Step 8: Slice the hard-boiled eggs and toss them into the pot.
Step 9: Cook for 1 hour while stirring from time to time.
Step 10: Ladle into serving bowls.
Step 11: Serve and enjoy!